| Control
and Prevention |
| The number
of cases of foodborne disease as a public healthy issue, including Salmonellosis,
has been increasing in many parts of the world. Numerous efforts to reduce
the risks of contamination by Salmonella typhimurium type DT104 have been
tried, due its resistance several antibiotics and ample capacity spread
in environment food products. |
| Herd Biosecurity
is one of the most important components of the control. The inadequate disinfection
can increase the seroprevalence of Salmonella in herds. |
| Limited
and discriminate use of antibiotics can avoid the formation of resistant
strains of Salmonella. Antibiotics can change the intestinal bacteria that
usually act as a competitive and protective mechanism against pathogenic
Salmonella. |
|
Antibiotics can change
the intestinal bacteria that usually act as a competitive and protective
mechanism against pathogenic Salmonella.
|
| Several basic procedures
are used to avoid introducing new bacteria serotypes. Adequate control of
management and house conditions is the goal: |
 |
- Keeping sanitary
routines with cleaning of fecal and food accumulation in high animal
densities
- Constant and efficient
cleaning of boots, hands and coveralls
- Utilization of
bactericide in the food baths
- Controlled origin
feeds
- Selected management
varying with the animal ages
- Quarantine of new
herds introduced in the farm
- Cleaning of all
dairy equipment
- Control of possible
vectors
- Elimination of
rodents
- Monitoring and
registration of positive isolated cases
- Treatment of the
water supply
- Use of competitive
probiotic (Lactobacillus species, Citrobacter freundii) to inhibit pathogenic Salmonella bacteria in the
intestinal tract of chickens
- Use of organic
acid washes of carcasses, or irradiation of finished products
- Pasteurization
of the milk
|
| The most
effective form of biosecurity in order to prevent the spread of S. typhimurium
depends on each individual doing their part. Since the bacteria originates
on the farm, each animal producer is the most important in determining the
overall incidence of animal disease. However, most farms have some level
of Salmonella infection at all times, even if it is not visibly affecting
the production or health of their animals. The long incubation period and
extended asymptomatic shedding make individual testing or eradication programs
impossible. Therefore, in the slaughterhouse, each person along line must
maintain high standards of cleanliness and observation. |
| Finally, it is up to
the general public take self-responsibility for personal health and safety
when preparing food handling livestock other animals. In many countries
including the US, and soon to be joined by Brazil, veterinary communities,
medical communities, and environmental health communities are working with
each other to promote education and food safety standards to improve animal
health and public health. |
 |